CHINATOWN’S BEST STREET FOOD
At the evening when the sun gone down. It time to go home of many people but Chinatown is not slumbering it began to bustle again.

Chinatown is largest originally a community of Chinese in Bangkok, today is commonly known as Yaowarat. Chinatown is a popular for tourism and food haven for new age foodies, after the sunset this place is filled with street-side restaurants, ranging from five o'clock until midnight. Another is the symbol of this place is Chinese character signs and decorated with red neon in both side of street. Red Color filled with the spirit, love, power and prosperity of the Chinese people.

LOT CHONG SINGAPORE
The popular Thai dessert a green noodles in coconut milk.

Who knows the word Lot Chong Singapore the origin not from Singapore but it the wisdom of Thai. Actually in Asian countries has similar dessert such as Indonesia, Singapore, Malaysia but they called “Cendol” the nature of Cendol similar Lot Chong Thai. It means you can’t find Lod Chong Singapore in Singapore but you can find it in Thai.
The budding space for two units without air condition and large sign on the top Singapore Potchana, the first place and origin of Lot Chong Singapore in Thailand by Mr. Narong the owner who inherit this business from his father and he inherited the recipe from another friend since that day till now it almost eighty years.
When Singapore is not Singapore and why he named it Singapore.
“If back in part, there was a store in Yaowarat that specialized in Lot Chong, and the shop was located near the Singapore Theatre or called Chalermburi Theatre. When customers come to eat, it’s often called – I’m going to the eat Lot Chong Singapore. Since then Lot Chong Singapore has been used till today”
Another thing that very interesting is Lot Chong in Thai also knows many names, including Lot Chong Nam Kati and Lot Chong Thai; very people confuse with it but remember they are not the same; they are very similar desserts but made of different ingredients. Lot Chong Singapore made from tapioca flour. Thailand import tapioca starch from Singapore, it different the Thai lot Chong that uses rice flour.
I entered the store about 30 minutes, for my observed what I see, this store looks simple. One table at corner of store has jars ingredients of Lot Chong three jars on the table Lot Chong beside jars lined with Lot Chong glass and a water for customer and ice bucket. The inside of the store has table about 20 to 30 tables but the tables are always full with customers and many they are gradually into the store all times never stop. Some people may be eating in store and some take away.

It make me doubt how many of them come here of the day and number of Lot Chong Singapore that are sold.
“You know I did not calculate the costs and profits and when I use money to buy ingredients. I took out from the tank that hanging on the ceiling, but it is never a loss I still have money for use in the store all the time. And the numbers of glasses used for sold Lot Chong Singapore nowadays are never count. Since opening time, if Lot Chong Singapore in a jar empty. I make it again to fill the jar until the store closed”

Talks with him make me realize something making businesses successful is hard. But the most difficult is keeping your businesses to continue. Eighty years it has been a long time. Customers today are of all ages. Especially the elderly that come to eat since they were young now is also a regular customer even long time lapse to the age of 70-80 years.
“The important thing is we are honest to our customer and don’t take advantage form them; we are focus on quality, always use good and fresh ingredients and the recipes of Lot Chong Singapore we never changed”

I ordered one glass of Lot Chong Singapore just one minuet the staff comes served with a small teaspoon and water. In the glass filled with pale green noodles with coconut milk, syrup, and jackfruit a bit and topped with shaved ice, the drink was sweet but not overly, the green noodle me feel like eating jellies were chewy, and the jackfruit gave it a fragrance smell. Unlike typical Lot Chong that uses rice flour for the jelly-noodles, but Singapore Pochana they made of tapioca starch but you could request for a straw too it will help you eat easier.